Grilled Eggplant
Brining the eggplant results in perfectly salted eggplant that is more tender and delicious. It’s worth the extra step.
INSTRUCTIONS
In a large bowl, completely dissolve the salt into the warm water. Add the cold water and set aside.
Cut off and discard the stem of the eggplants, then slice them into 1-inch thick slices, lengthwise. Put the slices in the salt water, and weigh them down with a plate so they are under the brine. Let soak for 30-60 minutes.
Meanwhile, preheat your grill to medium-high heat.
Remove the eggplant from the brine and pat the slices dry with paper towels. Brush one side with olive oil, then lay each slice (oiled-side down) on the grill. Grill until grill marks appear, about 3-5 minutes.
Brush the top of the slices with oil and turn the slices over, close the lid and grill until grill marks appear on the other side and the eggplant is tender, about 5 minutes more.
Remove from grill, sprinkle with salt and pepper to taste and sprinkle over fresh thyme leaves.
Serve hot.
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